Sylvaner 'Sabiona'

  • Cantina Valle Isarco
  • Trentino Alto-Adige, Italy

Method & Production

Delicate crushing after a short period of contact with the skins. Fermentation, and aging half in tonneaux, and half in stainless steel tanks. Maturation period of 24 months. No malolactic fermentation. 7 months of lying on fine lees.

Tasting notes

Remarkable texture, full and persistent, with great acidity

Food matching

Poached with meat or fish, light risotto, and pasta dishes.